Baking with Chetna Makan

There is a programme that I long for each summer. I count down the weeks until the first episode. When those rhythmic violins begin and the chocolate cake with raspberries on top appears I become tearful (yes, tearful, so what?) with intense excitement and anticipation. I watch on a Wednesday night with Twitter, then I watch the repeat without distraction on a Sunday afternoon to absorb each bakey moment (doesn’t everyone?)

I’m a full-blown, card-carrying Great British Bakeoff fangirl and I’m not even remotely ashamed of it.

So, this is one of the most thrilling blogposts I have ever typed. I was going to pretend to be nonchalant-phooey to that. I baked with Chetna Makan from GBBO ’14 (remember her tantalisingly delicious-sounding spice combinations?) and we made a video. I am giddy beyond all reason. So, over to Chetna (I KNOW!):

I love spring time, the little shots of colour coming through in spring makes me feel all charged up. This is also the season for blood oranges which are only available for a few weeks around this time. So I try and make the most of the season and one of my favourite things is cake so what better way than to combine both and enjoy it to the most.

These little cakes are packed with flavour. The light sponge is moist and gets a lovely crunch from the almonds. The cakes are then topped with the orange caramel syrup that brings zing to these cakes and make them sing. You can enjoy these with warm custard or some ice cream.

Do not worry if you can’t get hold of blood oranges, just use any oranges you can get hold of. These cakes will also work beautifully with some pineapple as well.

For the cakes

190 gms unsalted butter

190 gms caster sugar

150 gms self raising flour

40 gms ground almonds

3 large eggs

2 oranges

40 gms flaked almonds

For the orange syrup

100 gms soft brown sugar

juice of 3 oranges

3 tbsp golden syrup

Watch me make these cakes with lovely Emma here on my YouTube channel ‘Food with Chetna’

Hurrah! If you don’t have a muffin tin with removable bases then simply insert a folded piece of baking parchment into the recesses before placing the orange slices and cake mixture in. Alternatively Chetna assures me that this mixture would work wonderfully as one large cake – simple place the orange slices in the base of a greased lined tin before spooning in the mixture.

This was SUCH a huge treat and Chetna is as lovely as you may remember, truly. I can confirm that I was very helpful in Chetna’s kitchen, tidying up after we baked and everything*.

Chetna’s recipes are flavourful and delicious (as you will remember from The Bakeoff) and her Youtube channel is absolutely packed with them ( I highly recommend it-pop over to subscribe). Chetna’s gorgeous version of the takeaway classic Butter Chicken is next on my list to make.

Thrillingly Chetna has written a book, out on 21st April called The Cardamom Trail. I was allowed a sneak peek and it’s a thing of great beauty – truly the styling and colour in this book are absolutely stunning (see below) and it’s packed with Chetna’s original cake recipes as well as her versions of delicious Indian snacks and curries. You can preorder it here.

If you fancy making Chetna’s orange and almond cakes as shown in the video then please share a picture on Twitter or instagram with the hashtag #chetnascake. We’d LOVE to see.

*dilligently and tirelessly eating the leftover bits of cake that Chetna sliced off in the video *virtuous face*

Reader Interactions

Comments

Massive, MASSIVE lady crush on Chetna. I enjoyed this video greatly! And her book looks beautiful, I look forward to perusing it when it comes out.

You must have had so much fun doing this! Shall we look forward to seeing you on Bake off 2017, yes? I’m more than happy to come over and offer encouragement while you intensively prepare. And, y’know, “tidy up” 😀